Vegan Cauliflower Queso
Prep time
Cook time
Total time
You can make this creamy queso spicier, if desired, with more jalapenos, hot sauce, or salsa.
Recipe type: Appetiser
Cuisine: Mexican
Serves: 20 (2-tablespoon) Servings
  1. Heat the oil in large saucepan on medium heat. Add the onion and jalapeño and saute until softened, about 3 to 5 minutes.
  2. Stir in the nutritional yeast, spices, and salt and saute for 1 minute. Stir in the coconut milk and miso paste.
  3. Reduce the heat to medium-low, and add the cauliflower and cashews. Cook, stirring occasionally, until the cauliflower is fork-tender, about 20 minutes. Stir in the salsa, vinegar, and hot sauce.
  4. Carefully pour the cauliflower mixture into your blender. Remove the center piece from the lid to allow steam to escape, but hold a towel over it. Puree until the mixture is completely smooth. If it is too thick, add water, 1 tablespoon at a time, as needed.
  5. Return the mixture to your saucepan. Stir in additional sauce, salsa or jalapeños to reach your desired heat level. Cook and stir on low until heated through.
  6. Serve hot with tortilla chips or use the queso as a topping on vegan tacos and burrito bowls.
Nutrition Information
Calories: 61 Fat: 5g Saturated fat: 3g Carbohydrates: 3g Sugar: 1g Sodium: 140mg Fiber: 1g Protein: 1g
Recipe by Go Dairy Free at